as I had hoped. I think it may be down to needing a more authentic brand.
Generally, I've been using this
technique but with the rice under the domed lid of the pot (not touching).
I've tried soaking it for a few seconds to soaking it ±36 hours. More soaking seems better.
I've steamed it between 30-120 minutes. About an hour gives the best results so far.
I've tried "basting" it during the steaming process. This seams to make it more mushy than sticky. It also seems mushy when I re-steam partially dried leftovers.
I've tried steaming between 1/4 cup and 1 full cup at a time, in case the total mass affects steam penetration. It doesn't seem to.
I do find that day-old sticky rice seems somewhat stickier than freshly steamed but I've had it piping hot and
luxuriously chewy in restaurants-- why can't I have both at home?
My first attempts were with PC Brand Sticky Rice
. This resulted in something closer to what I'd expect in sushi.
My most recent attempts were with Rooster Brand Sweet Rice
which is significantly better (you can pick up a small hunk of it with just your fingertips) but not really up to my standards.
TL;DR I want a hot, sweet, chewy mass of starch and I'm just not getting it.
My hypothesis is that I am going to need a more authentic brand of sticky rice to get what I want, so I'm asking for recommendations. I'm in a semi-remote area of mid/western Canada at the moment so I'll probably have to order online. On the other hand, if you think the problem is in my methodology, let me know. I could spring for cheesecloth if that's the limiting factor-- it just seemed like a messy thing I could avoid.